Garlicky Baked Butternut Squash

Ingredients:

• 2 tablespoons minced parsley
• 2 tablespoons sugar free apple sauce
• 2 garlic cloves, minced (or Spice Worlds minced garlic)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese

Directions:

1. In a large bowl, combine the parsley, apple sauce, garlic, salt and pepper and parmesan cheese. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Hubby's Yum-O Meter

(scale of 1-10)

8.5

Nutritional Value Per Serving (1/6 of recipe):
Calories: 67
Fat: 1g
Carbs: 13g
Protein: 2g
Sodium: 306mg
Fiber: 2g
Sugar: 2g

This is one of my new favorites! It was so good. I had been wanting to try a butternut squash recipe and this one was easy and super yummy! The original recipe, pre my tweeks, came from allrecipes.com I may try this with sweet potatoes too!

Parmesan Crusted Tilapia

Ingredients:

• 6 4-ounce Tilapia fillet
• 1/4 cup reduced fat grated parmesan cheese (12 tsp)
• 3 Tbsp lo-cal butter spread (like Brummel & Brown)
• 1.5 tsp light Miracle Whip dressing
• 1 Tbsp lemon juice
• 1/4 tsp celery seed
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp ground basil

Directions:

1. Preheat your oven's broiler. Grease a broiler pan or line a baking sheet with aluminum foil
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 3 to 4 minutes. Flip the fillets over and broil for a couple more minutes.
4. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 3 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Hubby's Yum-O Meter
(on a scale of 1-10)
10
(although when I asked, he said 20! ha!)

Makes 6 Servings.

Nutritional Value Per Serving (1 Parmesan covered fish fillet)

Calories: 149

Fat: 5

Carbs: 3

Sodium: 339

Protein: 24

Sugar: 0

Fiber: 1

I wanted some sort of cheesy fish one night and played around in my recipe calculator until I came up with this one. It turned out SO good! It is currently one of my favorits and is super easy to make. I was inspired by a combination of several recipes I found on allrecipes.com Hope you enjoy!

Easy Lo-Cal Chicken Pot Pie

Ingredients:

• 1 cup Heart Smart Bisquick
• 1 cup garden blend vegetable mix
• 2/3 cup frozen english peas and carrots
• 1 large can of low fat chicken breast (like Hormel 98% fat free chicken) (or you can use regular cooked chicken, but I was lazy when I made this and usually am, so I use the canned kind)
• 1 can 98% fat free cream of chicken soup
• 1/2 cup unsweetened almond milk (you can use other milks, but the nutritional value will be different from what I post)
• 1/4 cup egg substitute

Directions:

1. Heat oven to 400 degrees.
2. In an ungreased 9-inch pie plate, stir vegetables, chicken and soup. (I actually used a small square casserole dish.)
3. In a medium bowl, stil remaining ingredients until blended. Pour into pie plate. (or casserole dish! =))
4. Bake uncovered for about 30 minutes or until crust is golden brown.

Hubby's Yum-O Meter

(scale from 1 to 10)

8

Makes 6 servings.

Nutritional Value per serving

Calories: 178

Fat: 4g

Carbs: 23g

Sodium: 773mg

Protein: 14g

Sugar: 3g

Fiber: 3g

I made this recipe my own by making a few changes to the original recipe that I found here. Next time I may use a little less of the crust to see if that will help make it a little more crispy or possibly leave it in the oven a little longer next time. The husband only gave it an 8, because he's not a huge chicken pot pie fan anyway. Hope you enjoy!

Turkey-Mushroom Burgers

Ingredients:

• 2 slices whole-wheat sandwich bread, crust removed, torn in to peices
• 8 ounces white mushrooms, wiped clean
• 1/2 cup diced red onion
• 2 cloves garlic, minced
• 1 pound lean ground turkey (the nutrient value will reflect 93/7)
• 1/4 egg substitute
• 3 tbsp chopped dill (I used dill seed (cut to 1.5 tbsp), because it was what I had)
• 1 1/2 tbsp whole grain mustard
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl.
2. Pulse mushrooms in the food processor until finely chopped. (Unless your like me and dont realize the setting is at purree!)
3. Spray large skillet with non-stick cooking spray and place over medium-high heat. Add onion, garlic and the mushrooms. Cook, stirring occasionally, until tender and liquid has evaporated. Add to the breadcrumbs and let cool completely, 15 to 20 minutes.
4. Preheat grill (or skillet in my case) to med-high heat.
5. Add ground turkey, egg, dill, mustard, salt and pepper to the mushroom mixture; mix well. With dampened hands, form the mixture into 8 patties (or 6 if you like them a little thicker).
6. Place on the grill or in the skillet and cook until no longer pick inside. Usually about 5-7 minutes per side.
7. Remove and place in bun with all the fixin's you desire! =)

Hubby’s Yum-O Meter:
(on a scale of 1-10)
10

Makes 8 Servings
Nutritional Value Per Serving (1 burger pattie)
Calories: 135
Fat: 5g
Sodium: 216mg
Carbs: 6g
Fiber: 1g
Sugar: 1g
Protein: 17g

I got the original recipe from here, but I made a few changes in order to make it a little more lo-cal. These were some of the BEST turkey burgers I have ever eaten! Hope you enjoy!!

Steamy Creamy Squash Packet

Ingredients:

• 2 zucchini or yellow summer squash, stem ends removed
• 1/2 cup thinly licked onion (I opt not to use the onion and add a few more strips of the other vegetables instead. I do add a dash of onion powder for the taste)
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown- my fav!)
• 1/8 tsp. dried oregano
• dash each of salt and black pepper, or more to taste
• 1/2 tsp. chopped garlic
• 1 wedge The Laughing Cow Light Original Swiss cheese

Directions:

1. Preheat oven to 375 degrees.
2. Thinly slice each zucchini/squash lengthwise, forming wide, flat strips. Cut strips in half width wise and set aside.
3. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
4. Place sliced zucchini/squash and onion in the center of the foil. Top veggies with two evenly spaced dollops of butter.
5. Sprinkle with oregano, salt and pepper. Top with garlic.
6. Place another large piece of foil over the veggies. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.
7. Bake in the oven for 20 minutes, or until veggies are tender. *This recipe can also be done on the grill.
8. Let cool slightly. Cut packet to let release steam before opening it entirely. (CAREFUL-steam may be hot!!) Empty into a bowl and set aside.
9. Place cheese wedge into a microwave-safe bowl, and microwave for 20 seconds. Stir until smooth.
10. Add to veggies and toss gently to coat. If you like, add additional salt and pepper to taste. ENJOY!!

Makes 2 servings.

Nutritional Value Per Serving (1/2 of recipe about 1 cup):
Calories: 80
Fat: 3g
Carbs: 11g
Sodium: 233mg
Fiber: 3g
Sugar: 5g
Protein: 3.5g
WW Points® value: 1

Hubby’s Yum-O Meter:
10!
(on a scale from 1-10)

This recipe is SO good!! I have even gotten someone who never eats vegetables to try it and they liked it! Its simple and SUPER yummy to your tummy!! Notice the '10'? There have only been like 2 other recipes ever that have received a 10, so that should tell you something!

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark.

Amazing Pork Tenderloin- slow cooker recipe

Ingredients:

• 1 (2 pound) pork tenderloin
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• freshly ground black pepper to taste
  

Directions:

1. Place pork tenderloin in a slow cooker with the contents of the soup packet.
2. Pour water, wine, and soy sauce over the top, turning the pork to coat.
3. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. (Before this step, I also evenly add 2 tsp of dijon mustard to the top of the loin)
4. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
5. Serve with cooking liquid on the side as au jus.

Hubby’s Yum-O Meter:
(on a scale of 1-10)
9

Makes 6 servings
Nutritional Value Per Serving (1/6th of the recipe)
Calories: 180
Fat: 3.7g
Sodium: 918mg
Carbs: 5.8g
Fiber: 0.5g
Sugars: 0.6g
Protein: 24.5g


This yummy recipe came from Allrecipes.com. The Nutritional Value information came from their site as well, so note that it does not include the dijon mustard if you use it. Enjoy!

No Harm Eggplant Parm

Ingredients:

• 1 large eggplant
• 1/2 cup egg whites (about 4 large egg whites)
• 1 cup Fiber One bran cereal (original); ground to a breadcrumb-like consistency in the blender
• 1 cup canned tomato sauce w/ Italian flavoring 1 cup shredded fat-free mozzarella cheese
• 1/4 cup reduced-fat grated parmesan-style topping
• 1/2 tsp. garlic powder
• 1/8 tsp. salt
• 1/8 tsp. pepper
• Optional: dried Italian seasonings (basil, oregano, etc.)

Directions:

1. Preheat oven to 375 degrees.
2. Slice ends off of eggplant, and cut it lengthwise into 1/2-inch strips. Use a paper towel to blot eggplant slices on both sides (to remove excess moisture).
3. Spray a large baking pan with nonstick spray.
4. Season Fiber One crumbs with garlic powder, salt, pepper and, if you like, additional seasonings.
5. Coat eggplant slices on both sides -- first with egg whites, and then with Fiber One crumbs.
6. Place slices flat on the baking pan, and cook in the oven for 30 minutes. Then, flip slices over and bake until browned on both sides (about 10 minutes longer).
7. Remove pan from oven, but leave oven on. Spread 1/4 cup of sauce over the bottom of an 8" X 8" baking dish sprayed lightly with nonstick spray.
8. Arrange half of the baked eggplant slices evenly over the sauce. Continue to layer ingredients evenly in this order: sauce (1/4 cup), mozzarella and parm topping (half of each), sauce (1/4 cup), eggplant (remaining slices), sauce (1/4 cup), and cheeses (remaining amounts).
9. Cover dish with foil and return to the oven. Bake for 25 minutes, or until heated throughout.
10. Allow to cool slightly, and then cut into quarters. Enjoy!

Hubby’s Yum-O Meter:

(on a scale of 1-10)

9

Makes 4 servings
Nutritional Value Per Serving (1 generous portion-1/4th of recipe)
Calories: 170
Fat: 2.5g
Sodium: 872mg
Carbs: 29g
Fiber: 13g
Sugars: 5g
Protein: 15g
POINTS® value 3*

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark

Queen-of-the-Castle Sliders

Ingredients:

• 4 oz. raw extra-lean ground beef
• 2 slices light bread (40 - 45 calories each with at least 2g fiber per slice)
• 1/3 cup chopped onion
• 4 hamburger dill pickle chips
• 1/8 tsp. salt
• 1/8 tsp. onion powder
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• Optional condiments: ketchup and mustard

Directions:

1. Combine beef and seasonings in a small bowl, and knead mixture by hand until integrated.
2. Divide seasoned beef evenly into four balls. Flatten and form each ball into a square patty on a plate.
3. Using a knife, make four small slits on the top of each patty. Place in the freezer for 5 minutes.
4. Bring a pan sprayed with nonstick spray to medium-high heat on the stove. Spread onion out on the pan.
5. Place the patties on top of the onion, slit-side down, and cover the pan. Cook for 3 - 4 minutes (no flipping necessary), or until cooked through. (I flipped mine.)
6. Meanwhile, cut each slice of bread into four squares, for a total of eight pieces. (If you like, slightly toast bread first.) Feel free to spread ketchup and/or mustard onto four pieces. Set aside.
7. Once patties are cooked through, scoop each one along with the onion beneath it onto one piece of bread.
8. Top each with a pickle chip and then another bread piece (or the other way around, if you want to be fancy!).
9. Let cool slightly, and then slide 'em into your mouth!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
9

Makes 1 Serving
Nutritional Value Per Serving (4 sliders, entire recipe)
Calories: 254
Fat: 5.5g
Sodium: 924mg
Carbs: 26g
Fiber: 6g
Sugar: 5.5g
Protein: 29g
POINTS® value 5*

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark

Grilled Go Fish! Soft Tacos

Ingredients:

For Tacos:

• 2 tbsp. lime juice
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/8 tsp. salt
• Two 4-oz. raw tilapia fillets (or other flaky white fish)
• Four 6-inch corn tortillas
• 1 cup shredded cabbage or dry coleslaw mix
• 1/4 cup chopped tomato
  

For Avocado Cream:

• 2 tbsp. mashed avocado
• 2 tbsp. fat-free sour cream
• 1/2 tsp. lime juice
• Dash garlic powder, or more to taste
• Dash chili powder, or more to taste
• Dash salt, or more to taste

Directions:

1. Combine lime juice and spices for the tacos in a large bowl, and mix well.
2. Add fillets and evenly cover both sides of each with seasoned lime juice. Let marinate in the fridge for at least 5 minutes.
3. Combine all ingredients for avocado cream in a small bowl and mix well. Refrigerate until ready to serve.
4. Spray a grill or grill pan with nonstick spray and bring to medium heat. (I just used a regular pan on the stove.)
5. Grill fish for 5 minutes, and then very carefully flip. Grill for 3 more minutes, or until cooked through. Set aside.
6. Heat tortillas on the grill or grill pan until warm and just slightly toasted, about 1 minute per side.
7. Plate and spread evenly with avocado cream.
8. Break fish into pieces and evenly divide among tortillas. Top with cabbage, tomatoes and, if you like, some fruity salsa.

9. Fold and enjoy!

Hubby’s Yum-O Meter:
(on a scale of 1-10)
7
(I beg to differ on this one! I give it an 8.5!)

Makes 2 Servings
Nutritional Value Per Serving (2 tacos, 1/2 of recipe)
Calories: 273
Fat: 5.75g
Sodium: 330mg
Carbs: 30g
Fiber: 5g
Sugar: 5g
Protein: 27g

POINTS® value 5*

This is a Hungry Girl original! *The Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the Points® registered trademark